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Hakkaisan sake is a refreshing drink that pairs well with any dish without becoming tiresome.

Same as above.

Using the fins of the tiger pufferfish used in Oga-style cuisine.

This is a sake that is added to Hire Sake.

Although it is a regular sake, the rice used is polished to 60%, and it is carefully brewed at low temperatures. Its light and refreshing taste does not interfere with food.

You can enjoy a refined mouthfeel and a delicate flavor that befits the representative brand of Hakkaisan.

It has a light mouthfeel for a junmai sake. It is finished with a refreshing taste that fully brings out the flavor of high-quality rice, making it enjoyable without becoming tiresome.

This is a daiginjo made with the utmost quality pursued by Koha Brewery. It allows no compromise on quality, pouring the best techniques and passion of the brewers into it. It has a clear aroma that enhances meals, and while it is a refreshing sake, you can subtly feel the umami of the rice, resulting in a deep and expansive flavor.

A premium Hakkaisan that pursues the highest quality. It has an elegant aroma and flavor, with a splendid fullness and a refined finish. The sophisticated taste was crafted to function as 'Japanese SAKE' on tables around the world. This is the first junmai daiginjo brewed in the sacred space of the brewers, 'Kouwa Brewery'.

Crafted with the skills and pride of Hakkaisan Brewery, this Junmai Daiginjo 'Kongoshin' aims for a sake quality that is not too heavy while being pure rice. Various innovations have been employed, such as using Yamada Nishiki, Gohyakumangoku, and Koshitanrei for the rice. It features an elegant aroma and a soft taste, with a finely textured and smooth drinking experience that you won't tire of. This is a typical Junmai Daiginjo from Hakkaisan. Brewery: Hakkaisan Brewery Co., Ltd. Storage: Stored at -3 degrees for 2 years in Koza Brewery. Alcohol content: 17.0% or more, less than 18.0%. Sake meter value: +1. Acidity: 1.7. Rice used: Yamada Nishiki from the special A area of Hyogo Prefecture, Kuchi Yoshikawa. Rice polishing ratio: 35%.

Among the lineup of Hakkaisan sake, there exists a hidden special sake called 'Private Daiginjo' that is not available for general sale. This sake is the goal of all the sake produced by Hakkaizan Brewery. The skilled brewers at Ko-Wa Brewery, known for their top-notch techniques, use the highest quality rice with great care to brew this sake. However, this special sake is made for the improvement of the brewery's techniques, so only a very small quantity can be produced, making it unavailable for general sale. Now, this 'Special Daiginjo' is crafted by elite brewers who were involved in the production of the non-sale 'Private Daiginjo,' following exactly the same process and using the same rice (the top-class rice from Hyogo Prefecture, Mambo City, Kuchi Yoshikawa A-al district) to create a very small quantity specifically for special contract stores, resulting in this sake known as 'Special Daiginjo'! Aiming for a sake quality that is more suited to modern tastes, changes were made to the koji and yeast, adding a moderate essence, and compared to the classic 'Private Daiginjo,' this 'Special Daiginjo' achieves a slightly more vibrant and modern sake quality, and only a very small quantity has been made available for general sale!

We challenged a new idea of using the power of nature to heat the sake. Utilizing the 'Snow Room', a low-temperature food storage method that has been passed down in the abundant snowfall area of Uonuma, we aged the sake in a warehouse filled with a large amount of snow. The low temperature of around three years is stably maintained by the snow. This sake has matured smoothly over three years in this environment.

Aged sake that has spent years sleeping beautifully in the snow room of Hakkaisan, aged for a long period at a constant low temperature of around 3 degrees. It retains a delicate flavor while possessing a smooth and elegant taste, making it a 'high-quality aged sake.' Symbolizing the eight-year Hakkaisan, the name also includes the auspicious laughter of 'eight' as in 'hahaha,' making it a stylish and wonderful sake.

A phantom junmai sake limited to the Uonuma region! It is sourced directly from Uonuma. This phantom junmai sake is only sold in the 'Shinyu Uonuma area.' It is a sake that is not available for online sales or local shipping, and is meant to be enjoyed only by those who visit the Uonuma area. It has the rich aroma of noodles and rice characteristic of junmai sake, and despite being a junmai sake, it has a refreshing aftertaste reminiscent of Hakkaisan with a clean finish.

This is a pure rice sparkling nigori sake that proposes a new way to enjoy Japanese sake. It is carefully crafted using selected rice and the clear underground water of Hakkaisan, known as 'Genden-sama no Shimizu', with a 60% rice polishing ratio and long-term low-temperature fermentation. It features a refreshing acidity, a floral aroma, and a taste that is not too sweet but crisp and clean. The carbonation bubbles burst pleasantly in the mouth. Alcohol content: 15% / Rice polishing ratio: 60% / Ingredients: Rice (domestic), rice koji (domestic rice) 360ml half bottle.

This is a clear sake that contains only carbon dioxide produced by natural fermentation during the brewing process, made using the same method as bottle champagne, known as 'bottle secondary fermentation sake.' It is characterized by delicate bubbles that rise when poured into a glass. Enjoy the fruity aroma and elegant sweetness of this refreshing champagne-style Hakkaisansake. Rice used: Yamada Nishiki (koji rice, sake rice), Gohyakumangoku, Miyama Nishiki, and others (sake rice) with a polishing ratio of 50%, alcohol content of 13 degrees, sake meter value: -5, acidity: 1.4, amino acid content: 0.7.

Same as above.

This sake is made from carefully selected Yamada Nishiki and Gohyakumangoku rice, polished to 45%, using all handmade koji and Hakkaisan's snowmelt spring water, 'Raiden's pure water.' It has a fine, smooth, and exquisite flavor with a hint of elegant sweetness that enhances the dishes. Alcohol content: 15.5% Japanese sake meter: +5.0 Acidity: 1.2 Amino acid content: 1.1 Polishing ratio: 45%

A Junmai Daiginjo brewed with handmade noodles and Hakkaisan's snowmelt spring water 'Raiden's clear water'. By combining Yamada Nishiki and Gohyakumangoku polished to 45% with Miyama Nishiki, we have created a Junmai sake that is refreshing and does not become monotonous, characteristic of Hakkaisan. Its transparent and beautiful flavor, with a gently expanding elegant sweetness, enhances the dishes. Alcohol content: 15.5% Sake meter value: +4.0 Acidity: 1.3 Amino acid level: 1.2 Polishing ratio: 45%

This is freshly pressed genshu sake released only in winter during the peak season of sake brewing. It features a rough and fresh drinking experience unique to freshly pressed genshu, along with a refreshing balance of flavor and smoothness. Winter release alcohol content: 19.0% Sake meter value: +4.0 Acidity: 1.4 Amino acid content: 1.5 Rice polishing ratio: 60%

Carefully brewed under the techniques cultivated by Hakkaisan Brewery through long-term low-temperature fermentation. This is a fresh and rough type of unfiltered sake with the elegant aroma and rich flavor characteristic of Junmai Daiginjo, pursuing not only its freshness but also a refined quality. Winter release Alcohol content: 10.5% Sake: Rice polishing ratio 0 Acidity: 1.5 Amino acid content: 1.0 Rice polishing ratio: 45%

This is a pure rice genshu characterized by a deep flavor with a restrained spiciness, lightness, and freshness, using Yamada Nishiki as the rice for brewing. Enjoy the rich and elegant aroma from long-term low-temperature fermentation. Early summer release Alcohol: 17.5% Sake Meter Value: +1.0 Acidity: 1.6 Amino Acid: 1.1 Polishing Ratio: 55%

This umeshu is made with Hakkaisan sake and is low in calories, not sweet, and pairs well with light Japanese cuisine. By enjoying it chilled and straight without ice, you can appreciate the natural flavor of the plum and the soft taste unique to Hakkaisan, making it a umeshu that can be enjoyed like wine.

This is umeshu made by infusing high-quality domestic plums into the original sake of Hakkaisan's rice shochu, which is brewed with yellow koji in a three-step process called 'Yoroshiku Senman Arubeshi.' It contains a rich amount of extract compared to umeshu made with sake, so it is recommended to enjoy it on the rocks.

This nigori umeshu is made with Hakkaisan shochu and generously incorporates plum paste, enhancing the flavor of the plums and resulting in a finish that feels like biting into a whole plum. It has a high extract content, creating a rich and 'thick' taste. It is recommended to enjoy it mixed with soda.

The original sake is crafted using traditional brewing methods that have been preserved together with 'Sasaki Brewery'. It is a refreshing and crisp dry sake. Ingredients... Rice (domestic) Rice koji (domestic rice) Polishing ratio... 60% Alcohol content... 15% Volume... 300ml

A junmai daiginjo Nishijin with a unique and rich aroma, it has a good sharpness and a mellow, deep flavor typical of junmai sake. The original sake is from the same brewery in Kyoto, 'Sasaki Sake Brewery'. Ingredients... Rice (domestic) Rice koji (domestic rice) Polishing ratio... 50% Alcohol content... 15 degrees Volume... 300 ml

A finish that feels like a light citrus aroma...

A refreshing flavor unique to mint, limited edition Japanese mint

The king of sweet potato shochu, with a wonderful balance of refined aroma and the deliciousness of sweet potatoes.

A mature sake that blooms with a splendid aroma and leaves a rich aftertaste, truly the essence of each gate.

A shochu with a vibrant roasted aroma unique to black koji and a rich depth of sweet potato fragrance.

A single distilled spirit with 100% unadjusted original liquor, rich and deep in flavor, with no dilution or blending.

Sweet potato shochu from a century-old distillery. A crisp shochu with a good balance of flavors.

A shochu with a fruity and refreshing flavor, balanced sweetness, and is not easily tiring to drink.

A shochu made with purple sweet potatoes, featuring a delicate aroma and a perfect balance of sweetness characteristic of purple sweet potatoes.

A shochu with a beautiful amber color, featuring flavors reminiscent of brandy and a smoothness that spreads in the mouth, making it exquisite.

A faintly sweet and strong aftertaste, rich in flavor with a high alcohol content, a shochu like whiskey.

A shochu with a fragrant, caramel-like refined sweetness and a smooth drinking experience.

A shochu with a deep richness and a slightly smoky aroma, offering a substantial presence and satisfying drinking experience.

A clear and refreshing rice shochu with no distinct flavor, popular among women.

A brewing aroma reminiscent of fully ripe tropical fruits, with a very soft mouthfeel of shochu.

This shochu has a rich flavor and fullness of rice, providing a very smooth drinking experience.

Authentic kasu shochu made from fresh sake, with the unique flavor of Japanese sake integrated.

This is a shochu that has a mellow color, similar to whiskey, aged in oak barrels.

Using a three-stage yellow koji fermentation process and stored for more than two years with reduced pressure distillation, this rice shochu from Niigata Prefecture, produced by Hakkaisan Brewery, has an alcohol content of 25% and a volume of 720ml. Utilizing the long-term low-temperature fermentation technique known as 'moromi,' which is synonymous with Hakkaisan's sake brewing, and adding sake lees produced during the pressing of sake, this shochu is distinct from regular rice shochu, offering a subtle ginjo aroma and a clean, refreshing finish reminiscent of traditional sake brewing.

A fragrant and slightly sweet aroma refreshes elegantly. A light sweet flavor reminiscent of caramel is felt from the soft mouthfeel, and a pleasant roasted flavor drifts gently on the palate.

The strong yet not overpowering sweetness and fragrant flavor derived from the high alcohol content, along with the mellow richness that has slowly matured, is reminiscent of whiskey. Additionally, the drinkability characteristic of Chūnaka, which does not make you feel the high alcohol content, is also commendable.

It has a gentle sweetness of grains and an atmosphere reminiscent of black tea, with a strong, rich aroma. The smooth texture and solid structure provide a satisfying drinking experience while maintaining a sense of balance, allowing you to enjoy the exquisite depth of flavor. A soft aftertaste lingers in the throat, and the balance in its production makes it very easy to drink.

The white liquid is unique to being unfiltered. It has a soft, fruity sweetness that drifts richly, with a very smooth mouthfeel. It carries a strong flavor with a floral atmosphere and a moderate punch, making it exceptionally satisfying to drink. Limited edition.

This is a high-quality authentic shochu with a delicate and profound aroma, aged in oak barrels from the original sake 'Yoroshiku Senman'. It has a character reminiscent of high-end whiskey, aged for over three years in oak in the shochu storage room of 'Hakkaisan Yukimuro'. Enjoy the unique fragrant aroma and flavor harmony that is born from the careful aging process in the great nature of Uonuma at the foot of the Satoyama. Alcohol: 40 degrees

This is a 100% single distilled Imo Shochu bottled without any adjustments such as water or blending. The starter culture is carefully brewed in a buried earthenware jar, resulting in a rich and deep flavor unique to the raw spirit. The aftertaste is refreshing, with a subtle hint of the sweet aftertaste of the sweet potato. Alcohol: 38 degrees

This is a shochu that is similar to Western liquor, made by aging distilled shochu in white oak barrels for five years, just like whiskey. It has a pale color and a rich aroma, with a strong alcohol content, but a subtle sweetness and the toasty fragrance of barley spread out, characterized by a smooth and rich mouthfeel. It became famous as the drink enjoyed by His Highness Prince Toyotama. Alcohol: 40 degrees

A classic sour drink with a refreshing and crisp taste made from freshly squeezed lemons.

A sour made from carefully squeezed large selected grapefruits.

Authentic plum sour made with carefully selected high-quality large plums from Kishu.

A sour made with homemade sweet apricots that have been simmered gently in syrup.

The bittersweetness of ginger and the sourness of lemon are a perfect match in this sour drink.

The aroma of yuzu with a hint of sweet honey, a mellow sweet and sour taste that is very popular.

A refreshing sour made from the fruit of sudachi, a specialty of Tokushima Prefecture, with a rich and refreshing aroma.

Rich flavor, slightly sweet like a dessert, tropical mango shochu mix.

A shochu mix made with Mishokan, a specialty of Ehime Prefecture, and a flavorful Japanese grapefruit.

We use fragrant tea leaves that are brewed in-house to make Oolong tea.

A refreshing Japanese shochu mixed with rich-flavored green tea that pairs well with Japanese cuisine.

A shochu mixed drink with Hakkaisan's amasake, a health-conscious alcoholic beverage.

Selected apple mangoes characterized by elegant sweetness and rich flavor are used. It has a smooth texture that feels like eating the fruit of the mango.